Yakhni Pulao by Zubaida Tariq

Ingredients:

• Mutton 1 kg
• Chopped onions 3
• Green chilies 3
• Small cardamom 5-6
• Oil 1 cup
• Yogurt 1/2 cup
• Rice 2-1/2 cup
• Black cumin 1 tsp
• Ginger garlic paste 1 tbsp
• Salt to taste

For Stock:

• Onions 2
• Garlic 1
• Ginger 1
• All spices some
• White cumin 1 tsp
• Fennel seeds 1 tbsp
• Coriander seeds 2 tbsp
• Salt to taste
  

Method:

1. Put mutton, 3 glasses water, salt, 2 onions, ginger and garlic in pot.
2. Now put fennel seeds, coriander seeds, all spice and white cumin in muslin cloth, make potli, put in pot and make stock.
3. When meat tender, keep boti separate and strain stock.
4. Then heat oil in pot, fry 3 onions until golden brown and take out half onion.
5. Now put yogurt, ginger garlic paste, small cardamom, black cumin and green chilies in half onions, roast it lightly and put meat.
6. Then roast for 5 minutes and add stock.
7. When stock boils, drain water of soaked rice and put rice.
8. Also add salt, stir it, cover it and cook it.
9. When water dries, keep on simmer.
10. When steam comes up, delicious pulao is ready.